
VITAMINES
A
SUBJECT which concerns every one is that of a proper
diet. "Foods are substances which, when taken into the
body, supply the necessary elements for promoting growth,
repairing its broken-down tissue,
and furnishing it with heat
and power for muscular work. True foods contain the same
elements as are found in the human body, and thus they are
able to build and maintain the body structure."
"In the past, it has been customary to express the value
of a diet largely in terms of heat units, or calories, since it
was supposed that the value of foods depended largely, if
not entirely, upon the amount of heat produced from the
consumption of their so-called nutritive constituents." ("The
Science of Food and Cookery," pages 11, 26.)
The recent discoveries of the food laboratories, however,
show that the vitamines are the most essential to our well-
being and even our lives, for the absence of food vitamines
makes life impossible. How important, then, that we have a
knowledge of food values and their proper combination!
In his book "The Science of Food and Cookery," Mr. H. S.
Anderson, dietitian and food expert at the medical college
and sanitarium at Loma Linda, has given us a most compre-
hensive and instructive statement of facts regarding foods,
their nutritive values, and their proper combinations for the
daily diet, in the light of these recent discoveries, as well as
an excellent cookbook of over five hundred recipes.
The following chapter titles give but a slight idea of the
broad scope of the book: Foods, Their Uses in the Body; The
Vital Elements in Foods (Vitamines) ; Food Minerals Essen-
tial to All Life; Natural Food of Man; Balancing the Food;
Food Economics; Cookery and Food Preparation; Principles
of Successful Cookery; Food Combinations; Dietetic Errors;
Planning the Meal and Menu Making; Course of Cooking Les-
sons; Bread; Soups;
Entrées
and Noon-Meal Dishes; Gravies
and Sauces; Vegetables; Salads and Dressings; Desserts;
Toasts, Breakfast Dishes, Cereals, Eggs, Sandwiches; Cook-
ery for the Sick; Diet in Disease; Fruit Ices, Ice Cream,
Sherbets; Principles of Canning and Preserving; Miscellane-
ous Recipes; Warmed-Over Dishes; Wheat Flour and Sugar
Substitutes.
"The Science of Food and Cookery" is a book that should
be in every Seventh-day Adventist home, as a most valuable
aid in the practice of true health principles. It contains 282
pages, printed in large, clear type, with illustrations and
especially drawn chapter and page headings, on a good grade
of heavy paper, and bound in an attractively printed, durable
cloth cover, which is waterproof and easily cleaned. The
price is but $1.50, postpaid. (In Canada, $1.80.)
Order a copy to-day from your local Tract Society office.